Another Recipe - Creamy Chicken, Leak & Potato Stew

I would call it soup, but I'd rather have something with body and texture and not pureed. I think Justin would like this one. I went to the Farmers Market and bought the things there - except the potatoes, but they are from Maine too.

Shopping List:
7 Leeks ( or less if the bulbs are large)
3 T Butter
Minced Garlic (I use about 3 Tablespoons)
1 Large boneless and skinned chicken breast
Herbes Salee (if you have it)
Some leftover white wine if you have some (water if you dont)
2 Large washed and peeled Maine potatoes cubed.
Low Fat, low sodium chicken stock
1 Can evaporated milk

Chop Leeks and place in a slow cooking frying pan with about 3 TBLSPNs of butter.
Cook slowly, add as much garlic as you like. Continue cooking.

When the leeks are soft and the butter is melted, add some white wine if you have some, add salt pepper and herbes salee.

Add chopped chicken breast - I get a boneless one from Bob at Sunrise Acres Farm, all skinned and looking nice, wash it, pat it dry, cut it into small squares and put into frying pan.

Stir it into the frying pan and cook for about 15 minutes. Salt and pepper.
Add potatoes and stir.

Add chicken stock - about 2 cups.
Cook until it slowly boils.

Put in crock pot and add the evaporated milk.
Let cook slowly.

Since almost the ingredients have been cooked along the way as soon as it comes to temperature you can eat it. I like the crockpot because you dont have to babysit it or worry about the milk/cream (if you like it) turning over.

Add a little parsley when you serve it -- YUMMY!